RCI-ND.002.0036.001
Crab Alfredo
Crab linguine alfredo made in a similar style to what you can find at Red Lobster. Note: The Red Lobster recipe uses canned crab meat. I found that I prefer chunk crab meat found in the seafood aisle.
Prep35 min
Cook15 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 8 ounces
- crab meat — canned or chunks.1 unit
- 4 tablespoons
- 2 cups
- ½ cup
- Season with cayenne pepper1 unit
Method
1
Bring a large pot of salted water to a boil and add linguine, stirring occasionally until the pasta is al dente according to package directions.
10 minutes
2
Drain the cooked linguine in a colander, reserving about ½ cup of pasta water for adjusting sauce consistency later.
3
Melt butter in a large skillet over medium heat, then add half-and-half and stir to combine.
4
Gradually whisk in the shredded parmesan cheese, stirring constantly until the cheese melts completely and the sauce thickens slightly.
5 minutes
5
Add the crab meat to the sauce and gently stir to distribute evenly, being careful not to break up large chunks.
6
Season with cayenne pepper to taste, adjusting the amount based on desired heat level.
7
If the sauce is too thick, add reserved pasta water a little at a time until it reaches the desired consistency.
8
Add the drained linguine to the skillet and toss gently until the pasta is evenly coated with the crab sauce.
9
Serve immediately on warm plates, garnishing with additional parmesan cheese if desired.